Italian-roasted Vegetables Recipe | myfoodbook | Mediterranean side dish

Ingredients

• 5 garlic cloves, peeled
• 1 red onion, cut into thick wedges
• 2 red capsicums, deseeded and cut lengthways into eighths
• 4 medium zucchini, trimmed and cut into 5cm lengths
• 1 fennel bulb, trimmed and cut into thick wedges lengthways
• ¼ cup olive oil
• 500g truss cherry tomatoes
• ¼ cup flat-leaf parsley leaves, roughly chopped
• 2 tsp finely grated lemon rind